Greek-inspired green goodness

I was tired tonight, and instead of getting my kitchen ready for supper, I tuned to the Food network and zonked out with my dog on the couch.  After a while though, I got to thinking of the lovely Cat Cora (thank you commercials) and her delicious food, and after googling pictures of her creative family, I came across a Greek Easter green bean recipe.  I didn't have all the ingredients, so I improvised... and it was delicious!!  So here ya go.

Makes: about 3 servings, 4 if you aren't eating enough veggies.
Time:  Mmm, about 20 minutes?


Ingredients:
2 tb olive oil
1 md onion, chopped
1 clove of garlic, minced
1/2 cup chicken stock (I made mine with bouillon)
Green beans trimmed.  I had about 1 cup's worth
Kale, two chopped fist-fulls, about 1/2 a bunch
a palm-full of chopped, fresh oregano (you have to grow this, it's so easy!  So easy it's spreading a little fast...)
1 tb or so of lemon juice
3/4 tsp of salt

feta crumbles would have been good... I just can't eat feta.  I would suggest a goat feta.

Directions:
Prep the ingredients, including the stock if using bouillon.
In a ceramic cast-iron pot heat the olive oil on medium high heat.  Hotter than I usually do by just a little.  Once hot, add the onion and garlic.  Once a little brown and mostly clear, add the green beans, stock, kale, and oregano.  Cook till the veggies are al dente, 5-10 minutes depending on your style.  Add the lemon juice and salt after turning off the heat an mix together.  If you want to add any cheese, now would be the time.  Serve it up!  I loved having a different style for eating green beans and kale.  I though I'd have leftovers but...